Allergens

Fish

Celery

Sulphites

Method

1 Slice your focaccia into four thick pieces and brush each one with a little bit of olive oil. Carefully grill the bread until light golden brown and toasted.
2 Lightly brush you sardines in some rapeseed or olive oil and season with some sea salt and freshly ground pepper. Place under preheated grill at its hottest temperature and grill the fish for 3 minutes on each side until the skin begins to crisp.
3 Warm your chunky tomato sauce by placing into a small saucepan and bring slowly to the boil.
4 To serve, arrange the toasted focaccia slices onto the plate with the sardines on top, spoon the tomato sauce over the sardines and then garnish with capers and rocket leave sprinkled over and around.